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Taste of the Middle East Salad

20 Minutes Prep + precooking of alpiste and quinoa

5-6 Servings (1/2 cup/125 mL)



In a mixing bowl, combine the cooled alpiste, quinoa, avocado, half of the cucumbers, half of the tomatoes, and the herbs. Mix well. Drizzle with olive oil and half of the lime juice. Toss to coat. Season with salt to taste. Transfer to a serving bowl.

In another bowl, mix the remaining cucumbers and tomatoes with olives, feta cheese, yellow peppers and   onions. Season with salt and the remaining lime juice.

Spoon the mixture over the alpiste/quinoa mixture and garnish with mint leaves.


1 cup (250 mL) alpiste, cooked and   cooled

1 cup(250 mL) quinoa, cooked and   cooled

1 avocado

½ cucumber, peeled and   diced

2 Roma tomatoes, seeded   and diced

1 Tbsp (25 mL) fresh mint, chopped   plus more for garnish

2 Tbsp (50 mL) fresh Italian parsley,   chopped

3 Tbsp (75 mL) extra virgin olive oil

½ cup (125 mL) lime juice, divided   (about 3 limes)

11 kalamata olives, pitted   and cut into thin strips

3+ Tbsp (75+ mL) feta cheese, crumbled

1 yellow pepper, cut into   matchsticks

½ red onion, cut into   matchsticks

salt to taste

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